My Favorite Macarons (Chocolate). Chocolate macarons are such a tasty treat. I love that first bite that cracks through the crisp outer layer before you sink your teeth into that chewy. French Chocolate Macarons - delicate chocolaty cookies filled with chocolate ganache. My Favorite Macarons (Chocolate)

You can cook My Favorite Macarons (Chocolate) using 8 ingredients and 10 steps. Here is how you cook it.

Ingredients of My Favorite Macarons (Chocolate)
  1. Prepare 30 grams of Egg white.
  2. It’s 30 grams of Granulated sugar.
  3. You need 30 grams of A) Powdered sugar.
  4. You need 30 grams of A) Almond powder.
  5. It’s 3 grams of A) Cocoa powder.
  6. Prepare 30 grams of B) Unsweetened butter.
  7. It’s 3 grams of B) Cocoa powder.
  8. It’s 5 grams of B) Powdered sugar.

My favorite filling is flavoured ganache, for these macarons I used white chocolate ginger ganache. French Baking Dessert Chocolate Macarons Easter Christmas Mother's Day Valentine's Day Picnic Wedding Cookies DIY Cocktail Party Hard Bastille Day Meringue. ~ Sea Salt Chocolate Macarons ~ These chocolate macarons sprinkled with coarse sea salt are ultimate heaven for chocoholics! For some odd reason, chocolate macarons have been the biggest challenge for me. It took me numerous trials to create a recipe that worked for me beautifully at the time. macarons, macaron recipe, mint macarons, chocolate macaron, chocolate ganache, mint, dessert, cookies These delicate chocolate mint macarons are made using the Italian macaron method - this just Coffee Caramel Macarons - my personal favorite!!

My Favorite Macarons (Chocolate) step by step

  1. Beat egg whites and gradually add granulated sugar..

  2. Beat until stiff peaks form and you have French meringue..

  3. Add sifted A ingredients in 2 batches and fold in gently. Mix lightly so the meringue doesn't break. The batter will be fluffy..

  4. Now start the"macaronnage" mixing process. Mix by pressing the batter down toward the bottom of the bowl with a rubber spatula..

  5. Continue the "macaronnage" – mixing until the batter is creamy, smooth and firm, and drips slowly from the spatula when you lift it up. The finished batter will be shiny and smooth..

  6. Pipe the batter into any size you desire. Remove any air bubbles and let the macarons dry out until the batter does not stick to your finger when you touch them..

  7. Put the macarons into an oven preheated to 320F/160C and turn the temperature down to 265F/130C. Bake for about 15 minutes..

  8. After they cool, spread the cream filling on the macarons and sandwich together..

  9. For this recipe, I made cocoa buttercream for the filling. Just mix all the B ingredients together to make it..

  10. Done. The macaron batter is rather sweet, so I usually fill the macarons with slightly sweet buttercream filling..

Coffee and caramel combined in one! Recipe by Arno Backes & Charles Bernard. Sweet and crunchy on the outside and soft and chewy on the inside, try this indulgent chocolate macaron variation that your guests will love. Or maybe chocolate is your favorite. you could see my dark chocolate macarons İ previously posted. All those my macarons are using french meringue method which is starts with raw egg whites, whipped until they're foamy enough to hold stiff peaks, then fold into almond icing sugar mixture.